Barolo Riserva Briccolina 2016 DOCG - MGA Enrico Serafino
2016 had one of the longest vegetative cycles in recent years. February and March had low temperatures and abundant rainfall that caused a phenological delay of about 10 days, which was recovered in August and even more so in September. Full ripeness was achieved in all the wines, which show excellent balance, complex aromas and great structure. All this, together with a harvest with good quantity, allows 2016 to be remembered as an exceptional vintage.
The Difference Is...
BRICCOLINA is known to be a cru of great complexity and takes its name from the hilltop on which it is situated. Enrico Serafino BRICCOLINA is a full-bodied, austere and powerful Barolo, the result of a sustainable production process.
Barolo BRICCOLINA is proof that Attitudine Piemontese represents, at Enrico Serafino, a set of values: complexity, dedication and tenacity.
Wine details
Vintage year: 2016
Winemaker: Paolo Giacosa
Grape varieties: 100% Nebbiolo
Vineyard zone: Briccolina - Serralunga d'Alba: Foglio 9 - Part. 198 e 297
Alcohol: 14,50 %.
Food: Goes well with game, roasts, mature cheeses. Also appreciated after dinner.
Winemaker's Note
Colour: Intense ruby red with garnet reflections.
Nose: Broad, intense and complex bouquet with hints of blackberry, liquorice, tobacco, spices, coffee beans and nuanced roses. The Nebbiolo grape is easily recognisable.
Palate: broad, multifaceted, dry, full-bodied, elegant, harmonious, rich in fine tannins and pleasant, long finish. Full nose-palate affinity.
Serving temperature: 16 - 18 °C
Vineyard Information
Exposure: S, SO
Age of vines: 35 years
Soil: Clayey - calcareous
Yield: 6000 kg/ha
Harvest: 100% manual
Training system: Guyot
Method of cultivation: Sustainable viticulture
Winemaking Information
Pre-fermentation Procedures: The clusters are hand-selected on a vibrating table and cooled with dry ice to prevent oxidation and significantly reduce the use of sulfites. After destemming, the berries are hand-selected on a second vibrating table and subjected to gentle pressing.
The entire process is carried out without the use of screw conveyors in order to treat the grapes as gently as possible.
Fermentation Process: The must is cooled to preserve its best characteristics before fermentation in stainless steel tanks and in truncated cone wooden vats at controlled temperature. Maceration is long-lasting and enriched with the délestage practice and partially with the traditional submerged cap technique for over 28 days.
Aging: The wood aging process lasts for 28 months in medium-sized oak barrels (2400 liters).
